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Saturday, December 3, 2016

Spanish Rice Casserole

Although this is no gourmet dish, it's fast and it makes for a nice weeknight meal. The casserole can be served with a vegetable on the side to round out your plate; it's also nice with warmed tortillas. Michael likes to use the casserole itself as a burrito or taco filling (as did my brothers).

This recipe was given to my mom decades ago by a friend from K. I. Sawyer Air Force Base. It was a family favorite from the first time she cooked it. The speedy preparation made it a frequent dinner during the years when teens were in the house. I like it for the same reasons--and also, it's a crowd pleaser. I will often turn to this recipe when I'm taking a meal to another family.

Note from Colette:

I've just finished reading a book titled A Square Meal: A Culinary History of the Great Depression.

A paragraph in the book made me wonder if this recipe has its roots in Depression-era Michigan. I think it certainly possible: "A dish called 'Spanish Rice' (many dishes were identified as Spanish simply because they contained tomatoes) was a popular casserole made with fried ham, bacon or salt pork, chopped onion, tomato, diced bell pepper, and boiled rice, all combined and baked or warmed on the stove top." Although this recipe contains ground beef I imagine the ingredient was added when it became convenient and affordable.

If you're using bacon, cook it in a skillet and then spoon off all but 1 T bacon fat. Cook ground beef and onion together, in the bacon fat. (If you're using ham, just cook the beef and onion together using a vegetable oil spray to coat the pan.) Drain fat, if necessary, and stir in other ingredients. Heat to boiling; reduce heat, cover and simmer. Stir occasionally. Cook about 30 minutes until water is absorbed.